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I am a new comer to this board. Humble to learn on how to decant some old Bordeaux.

Opened on Saturday night the following bottles in order:
Dom Perigon Rose 90'
Latour 82' (decanted 9 hours, kept in cellar)
Cheval Blanc 82' (4 hrs,in cellar)
Opus One 01' (1.5 hrs, room tempt. 19c)
Leroy Charmes Chambertin 96' (1 hr, room temp)
Masseto 01' (1 hr, room tempt)
Lynch Bages 82' (1 hr, room temp)

Buddy recommended to decant the Latour 82' for at least 12 hrs and to be kept in cellar. It turned out very smooth and silky. However, no aromas nose, rather short in finish and could not feel the masses tannin the 82' Latour suppose to have. I found the Latour had fallen apart. Need advise on how to decant this vintage please. Buddy asummed the dissatifaction on Latour due mainly to insufficient breathing time allowed!! Please advice.

Cheval Blanc - tasted 2 times for the last few months with full satisfaction. Such an intensely fragrant, full bodied wine with gorgeously sweet entry and long finish on palate. Decanted 4 hrs. Would it be better or worse if we decant the Cheval Blanc a longer time say up to 6 to 8 hrs?

Opus One, Leroy, Lynch Bages and Masseto were all, the last minute choices, without sufficient decanting time given. However, the Masseto 2001 gave what a stunning surprised! Decanted just less than an hour with a wonderful aromas of berries. Full-bodied, a very long, long finish and very silky indeed. That surprised eventully gained my best bottle of the night. How long should I decant this Masseto next time?

After all, buddies recommended ALL 80s' bordeaux vintages need to be decanted for minimum 12 hours! That has been my querey!

Comment is much appreciated.
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Originally posted by Rock&RollCowboy:
Decanting is overated. I say pop & pour. Nice wines BTW

Going to open another one. this time i am going to pop and leave the latour bottle and let it stands still for about 3 to 4 hours but without decanting it - people so-called 'Audouze' the bottle.

p.s. BTW - means?
Listen to spo1977, don't listen to the cowboy! Air is needed (but not too much, so you'll have to taste on opening) and sediment has to drop.

Don't forget 1982 is 24 years ago now.
So the tannins will have smoothed down quite a lot.

I guess your second bottle of Latour 1982 (Latour 1982!!! you lucky this and that) will taste better.

Audouze? Wtf, mate.
Is it french? Maybe like "adoucir", meaning something like "to make soft"?
[QUOTE]Originally posted by gyen23:
Buddy recommended to decant the Latour 82' for at least 12 hrs and to be kept in cellar./QUOTE]
Ignore your buddy and get to know your new friend - the Find button. With that, you can find useful advice for most anything from the forums. For example, a search on the word "decant" found this. I'd recommend you pay close attention to the advice on older wines and tasting it yourself after opening / decanting to judge and learn for yourself.

As for "Audouze", it's an aeration technique which you can also Find more about. The thread in the top link also provides a link to a thread on eBob which has even more info. Also, click on the "Refine Search" link if you want to see the criteria used for this search and the other options available to you.

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